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EatSmarter exclusive recipe

Light Mayonnaise

(Basic Recipe)
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Light Mayonnaise

Light Mayonnaise - Guilt-free pleasure: Mayonnaise made from low-fat Greek yogurt and egg yolks - without the oil

Difficulty:
very easy
Difficulty
Preparation:
20 min.
Preparation
ready in 7 h. 25 min.
Ready in
Calories:
184
calories
Calories
0
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Ingredients

for
8
grams
7 ounces
4
1 pinch
½
small Lemon
1 tablespoon
Preparation

Kitchen utensils

1 Small pot, 2 Bowls, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Citrus juicer

Preparation steps

1.
Light Mayonnaise preparation step 1

Drain the yogurt in a fine sieve set over a bowl for about 4 hours.

2.
Light Mayonnaise preparation step 2

Put eggs into a small pot with enough water to cover. Cover with lid and bring water to a boil. Cook for exactly 9 minutes (hard-boil).  Run eggs under cold water to stop the cooking.

3.
Light Mayonnaise preparation step 3

Peel the eggs and cut in half. Scoop out the egg yolks with a spoon and place into a bowl. (Reserve the whites for another use, such as chopped and sprinkled into a salad.)

4.
Light Mayonnaise preparation step 4

Add 1-2 tablespoons of water to the egg yolks and mash with a wooden spoon until the yolks are creamy. Mix in cayenne.

5.
Light Mayonnaise preparation step 5

Mix in the drained yogurt and season with salt. 

6.
Light Mayonnaise preparation step 6

Squeeze 1-2 teaspoons of lemon juice into the mayonnaise. Mix in vinegar and refrigerate, covered, 2-3 hours before using.

Health information

Exact nutritional values of this recipe  
Nutritions
1 gram contains
(Percentage of daily recommendation)
Calorie184 kcal(9 %)
Protein16 g(16 %)
Fat11 g(9 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A0.3 mg(38 %)
Vitamin D2 μg(10 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.1 mg(7 %)
Folate70 μg(23 %)
Pantothenic acid1.9 mg(32 %)
Biotin23.2 μg(52 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C1 mg(1 %)
Potassium165 mg(4 %)
Calcium146 mg(15 %)
Magnesium16 mg(5 %)
Iron2.9 mg(19 %)
Iodine12 μg(6 %)
Zinc1.8 mg(23 %)
Saturated fatty acids3.4 g
Uric acid2 mg
Cholesterol444 mg
Development of this recipe:
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